Add the samp and beans to a large bowl, cover with a generous layer of hot tap water and leave to soak overnight or for +- 4 hours. Drain off water.
In your #12 Best Duty Bake Pot add the drained beans, 8 cups of water and the vegetable stock powder. Simmer with the lid on at 100°C for +-4 hours, or until the beans are soft.
In your #8 Chef Supreme Casserole, heat oil and fry the onion, green pepper and garlic. Stir in the tomatoes, water and the beef stock cube. Allow to simmer until creamy adding a little extra water if necessary.
Add the cooked samp and beans, along with the butter. Combine lightly using your wooden spoon. Season with salt and the vegetable spice to taste.